• Nicole Short

Peanut-Butter Chicken Curry

Every autumn we go into this super cozy mood. We crave rich, creamy, flavourful dishes that are easy to make too. This peanut butter curry sauce is packed with flavours and the richness of the dish gets better and more intense with every spoonful.

The peanut butter sauce for the chicken is made of simple ingredients like coconut milk, curry paste and of course, peanut butter. Choose smooth, creamy, sugar-free peanut butter. Surprisingly, it's also full of vitamins, vegetables ( can use whatever you have available) and tender, juicy chicken. Perfect to transform left over roasted chicken or chicken from a braai!

Simple comfort food.


1 onion, peeled and chopped

2 cloves of garlic

1/2 chili

1 tbsp ginger, peeled and sliced

1 tbsp soy sauce

1 tbsp fish (optional)

spices: 1 tsp turmeric 1 tsp coriander seeds 1 tsp garam masala 1 tsp cumin


3 chicken breasts (I used left over chicken from a whole chicken on the braai)

2 tbsp sesame oil (or other vegetable oil)

1 yellow pepper

1/2 cauliflower

2 heaped tbsp smooth peanut butter (sugar free)

1 can full fat coconut milk Serve by topping with fresh coriander, yogurt, cucumber and chopped peanuts. on the side with wraps, roti, fluffy rice or steamed vegetables


First, let’s make a simple homemade curry paste. In a blender mix onion, garlic, chili, ginger, soy sauce, fish sauce, turmeric powder, coriander seeds, cumin, and garam masala.

Blend to get a smooth paste using a blender or pestle and mortar.

TIP:Store-bought yellow or red curry paste will work too. COOK THE CHICKEN ( If you have left overs, skip this step) Add chicken breasts, chopped into bite-sized chunks to a bowl. Season the chicken generously with salt and pepper. Place a large skillet over medium-high heat. Add sesame oil to the hot skillet.

Add the chicken and cook for 4 – 5 minutes, stirring occasionally, until the chicken is golden brown.

TIP: Sesame oil adds a distinctive aroma and richness, but other vegetable oils will work too. PEANUT BUTTER CHICKEN

Transfer the chicken to a plate.

Add a bit of oil, chopped yellow and red pepper, and cauliflower cut in florets. Stir and cook for a few minutes over medium-low heat. Add the homemade curry paste, peanut butter and cook for a minute to extract the most flavor out of the spices and other ingredients. Add the chicken with all its juices and full-fat coconut milk.

Stir to combine. Cook for approx. 5 minutes or until the sauce is rich, thick, and creamy, stirring occasionally. SERVE

Divide the peanut butter chicken between four plates. Sprinkle with peanuts and serve with steamed vegetables, rice noodles, wraps or basmati rice. Optionally serve with some fresh lemon or lime juice. Sprinkle with chopped spring onion or scallions or freshly chopped coriander.

I just used tortilla wraps I had in the freezer, I cooked them over the open flame to give them a little extra char, YUM! Be creative with left overs and what you have in the home!

82 views0 comments

Recent Posts

See All